| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 6 |
|
Fresh split chicken breasts. Garlic powder. Fresh ground black pepper. Rosemary. Marjoram. Oregano if desired. [optional] |
| 1 |
|
Lemon cut in half. "Lowry's" seasoned salt. |
INSTRUCTIONS
INSTRUCTIONS:Wash the chicken in cold water and do not dry.Lay in a flat
roasting pan skin side up.Season in this order with fresh black
pepper,garlic powder,seasoned salt,rosemary and marjoram.Oregano is
optional.
Turn chicken over and repeat the same process.
Place in a pre-heated oven set to broil or your highest setting with the
rack close to the flame or element and let cook skin side down until golden
brown.Turn chicken over with the skin side up and cook until dark golden
brown.When finished pull rack with pan out and squeeze the fresh lemon
halves all over the top of the breasts.Do not take the chicken out of the
oven first, pull rack and squeeze while chicken is at it's hottest!
Place two chicken breasts on each plate with thin end facing each other and
pour remaining juice all over each breast until circle at bottom of plate
is just covered.
Serves six to eight.
Excellent with boiled new potatoes,quatered and topped with melted butter
with parsley and a few sprinkles of course salt. From the files of Al Rice,
North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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